Farfalle Pasta “Giardeniera” (Gluten Free option)*

Farfalle Pasta Giardeniera

Farfalle is a type of pasta. Commonly known as “bow-tie pasta”, the name is derived from the Italian word farfalle “butterflies”.

Farfalle date back to the 16th century. It originated in Lombardy and Emilia-Romagna in Northern Italy.
You could use any pasta with this recipe but the farfalle seem to hold the oils from the marinated peppers and  Sundried tomatoes .. This cold salad presents nicely with this , bow-tie pasta .
This pasta is better the second day. All these condiments marinated all together over pasta ensures you will never make another pasta salad other than this one  to bring to a party . Your friends will love you for sure .
**   You can find all these condiments in  the italian section of your grocery store  usually near the olive oil section .

1 lb. Farfalle pasta
Cooked for 10 minutes and chilled
Or ( gluten free pasta ) **
1-12 oz jar of fried peppers ( Victoria  brand)
2 Cups of mixed pitted kalamata and
Pitted green pimento olives
1- 7 . 5 ounce jar of Sundried Tomatoes in oil sliced into thin strips
1/2 jar of sweet Harissa peppers **

Before serving top
1/4 cup of Balsamic vinegar
1/4 cup toasted pignoli nuts

Toss together well.

** Harissa available Whole Foods
** Gluten free pasta (Trader Joes)
** Victoria brand of peppers for fried peppers and sun dried tomatoes preferred.

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Roasted Cauliflower Salad

cauliflower

For this warm salad, you need the following ingredients:

1 cauliflower
1 Tbl. garlic powder
1 tsp. salt
1/2 can cannellini beans
1/2 juice of a lemon
1/2 zest of a lemon
1/2 C of green, pitted olives
olive oil

Roast the cauliflower, cut into pieces, in the oven with 2 Tbl. olive oil, garlic powder and salt for 45 minutes at 400 F.

Remove from oven and add beans, lemon juice, zest, and green olives and roast for another 25 minutes.

Serve with fresh parsley with garlic powder and salt to taste.

This is a great recipe for anyone, but it also follows the Blood Type A diet.